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Pastel de Nata: The Famous Portuguese Custard Tart
A Little History
Pastel de Nata, also known as Portuguese custard tart, is a beloved pastry that originated in Lisbon, Portugal. Created by monks at the Jerónimos Monastery in the 18th century, these tarts were initially a way to use up leftover egg yolks. The monks sold them to a nearby sugar refinery, which later turned into the famous Fábrica de Pastéis de Belém. Today, Pastéis de Nata are enjoyed worldwide for their flaky pastry and rich, creamy custard filling.
When to Serve
Pastel de Nata is perfect for breakfast, brunch, or as a dessert. These tarts are best enjoyed warm, with a sprinkle of cinnamon and powdered sugar. They make a delightful treat for any time of the day and are especially popular during festive occasions and gatherings.
Best Pairings
Pair Pastel de Nata with a cup of strong espresso, a glass of port wine, or a cappuccino. For a non-alcoholic option, serve with freshly brewed tea or a glass of milk.
Ingredients
For the Pastry:
250 g (2 cups) all-purpose flour
1/2 tsp salt
200 ml (3/4 cup + 2 tbsp) cold water
200 g (7 oz) unsalted butter, at room temperature
For the Custard Filling:
300 ml (1 1/4 cups) whole milk
200 ml (3/4 cup) heavy cream
150 g (3/4 cup) granulated sugar
1 cinnamon stick
Peel of 1 lemon (yellow part only)
4 large egg yolks
2 tbsp cornstarch
1 tsp vanilla extract
Step-by-Step Instructions
Preparation
1. Make the Pastry Dough:
In a large mixing bowl, combine the flour and salt.
Gradually add the cold water, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Roll and Fold the Dough:
On a lightly floured surface, roll out the chilled dough into a large rectangle.
Spread the softened butter evenly over the entire surface of the dough.
Fold the dough into thirds, like a letter, and roll it out again into a large rectangle.
Fold into thirds again, wrap in plastic wrap, and refrigerate for another 30 minutes.
3. Prepare the Custard Filling:
In a medium saucepan, combine the milk, heavy cream, granulated sugar, cinnamon stick, and lemon peel.
Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
In a separate bowl, whisk the egg yolks, cornstarch, and vanilla extract until smooth.
Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens.
Remove from heat, discard the cinnamon stick and lemon peel, and let the custard cool.
Assembling and Baking
4. Prepare the Tart Shells:
Preheat your oven to 220°C (425°F).
Roll out the chilled dough to about 1/8-inch thickness.
Cut the dough into 3-inch circles and press them into a muffin tin or small tart pans, making sure the dough comes up the sides.
5. Fill and Bake the Tarts:
Spoon the cooled custard filling into each tart shell, filling about three-quarters full.
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and the custard is set with a caramelized top.
Serving Tips
6. Serve the Pastel de Nata:
Let the tarts cool in the pan for a few minutes before transferring to a wire rack.
Serve warm, with a sprinkle of cinnamon and powdered sugar.
Nutritional Information (per tart, based on 12 tarts)
Calories: 250
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 25g
Sugar: 12g
Protein: 3g
Sodium: 100mg
Shortcuts and Tips
Store-Bought Pastry: Use pre-made puff pastry to save time.
Make-Ahead: Prepare the custard filling a day in advance and refrigerate. Fill and bake the tarts the next day.
Flavor Variations: Add a touch of nutmeg or orange zest to the custard for extra flavor.
Story
Imagine walking down the charming streets of Lisbon, where the aroma of freshly baked pastries fills the air. You enter a quaint bakery, drawn by the irresistible scent of Pastel de Nata. The golden tarts, with their flaky crust and creamy custard, are a sight to behold. You take a bite, and the combination of textures and flavors transports you to a place of pure bliss. Each tart is a little piece of heaven, a testament to the rich culinary heritage of Portugal. Enjoying Pastel de Nata is not just about satisfying your sweet tooth; it's about experiencing a slice of history and tradition.